6-ingredient strawberry flan
Fall in love with this creamy strawberry flan, topped with caramel, chocolate curls and fresh strawberries. What’s better? It’s low fat!
Don’t feel guilty indulging in this impressive dessert that fuses flavors of strawberry, caramel and chocolate. Egg whites and fat-free condensed milk make it lighter than expected.
- 1¼ cups sugar
- ¼ cup water
- 1 can (14 ounces) fat-free sweetened condensed skim milk
- 1 pint strawberries, with stems removed
- 8 egg whites or 1-cup liquid egg white substitute
- 1 4-ounce chocolate bar
Place six 6-ounce ramekins in a 13x9x2 inch baking
dish; set aside. Heat oven to 350°F. Boil 4 cups of water; set aside.
Heat sugar and water in a small saucepan on
medium high heat. Stir gently with a wooden spoon or silicon spatula until sugar
dissolves and mixture comes to a boil. Take care not to splash the sides of the
saucepan or the sugar will crystalize. Reduce heat to medium and cook without stirring
for 5 to 8 minutes or until sugar has turned a golden brown.
Remove from heat immediately and pour caramel evenly into ramekins, rotating each
so caramel coats sides and bottom.
Blend half of strawberries in a blender container
until smooth (you’ll want about 1 cup pureed strawberries). Add sweetened condensed
milk and egg whites or egg substitute. Blend until smooth about 1 minute.
Pour mixture evenly into ramekins on top of caramel
sauce. Pour boiling water into baking dish to come up to half the height of the
mold. Cover lightly with foil. Bake for 40 to 45 minutes, or until a knife inserted
into the center comes out clean and the custard is set.
Remove ramekins from water and cool on a rack for 30 minutes. Refrigerate at least
4 hours or overnight.
Run a thin knife around the mold edges to loosen.
Hold a plate over the mold; quickly turn over to unmold the flan. Let caramel drip
down the sides.
Slice remaining strawberries in half. Cut the top
part where you removed the stem into a V; set aside.
Microwave chocolate on a microwavable plate on high for 15 to 20 seconds. Slowly
pull a vegetable peeler over the bottom of chocolate, allowing a thin layer to curl
as it is peeled off. For thinner curls, pull peeler over the edge of the chocolate
bar. Use toothpick to move chocolate curls. Garnish each flan with curls and strawberry
cook’s tip:No ramekins? Make
it in a 9-inch deep-dish pie plate! Place the pie-plate in a large roasting pan
after pouring in the caramel. Proceed as directed in step 4. Increase the baking
time to 55 to 60 minutes.
If some of the caramel remains in the ramekin, dip the bottom in very hot water.
Pour over flan.